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Few dishes feel as comforting yet indulgent as a bowl of creamy mushroom risotto.
When you add the earthy depth of wild mushrooms, the nutty richness of Parmesan, and a drizzle of fragrant truffle oil, it transforms into something extraordinary.
A mushroom truffle risotto is more than just dinner, it’s Italian comfort food at its finest, perfect for slow evenings at home or for impressing guests.
This article will walk you through everything you need to know about making risotto with wild mushrooms.
What makes mushroom risotto so special?
There’s a reason mushroom risotto has become a classic across Italian kitchens. At its heart, this dish celebrates the earthy umami of mushrooms paired with the creamy texture of risotto rice.
When you bite into perfectly cooked mushrooms and truffle-kissed rice, you get both rustic comfort and luxurious flavor in one spoonful.
Unlike pasta, risotto asks for your attention. The stirring, the slow addition of chicken broth or vegetable stock, and the way the rice absorbs white wine, it’s all part of the cooking process that makes risotto feel so rewarding.
The care you put into each step translates into a dish that feels layered and deeply satisfying.
How do you make a classic truffle mushroom risotto?
Making risotto begins with a base of shallot sautéed in olive oil in a large saucepan. From there, arborio or carnaroli rice like arborio or carnaroli is stirred in, toasted lightly, and deglazed with dry white wine.
Once the wine cooks off, you begin the process of adding warm chicken broth one ladle at a time.
The secret is stirring. Each ladleful of broth needs to be absorbed before adding the next. This steady rhythm is what gives risotto its creamy consistency.
Toward the end, cooked mushrooms are folded in, along with Parmesan cheese and truffle purée or oil. The result is a mushroom truffle risotto that is luscious and aromatic, with every grain al dente yet enveloped in silky sauce.
Ingredients
For 4 servings:
Base
- 1 ½ cups Arborio rice (short-grain risotto rice)
- 4 cups chicken stock or vegetable stock, kept warm
- 1 cup of dry white wine (you can use Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables & Flavor
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 12 oz wild mushrooms (shiitake, oyster, chanterelle, or a mix), cleaned and sliced
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- Add freshly ground black pepper with salt to taste
Finishing Touches
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter (extra, for finishing)
- White truffle oil, to drizzle (about 1–2 teaspoons, depending on taste)
- Fresh parsley, finely chopped, for garnish
- Optional: shaved Parmesan for serving
Instructions
Prepare your stock
In a saucepan, keep the chicken or vegetable stock gently simmering. Warm stock is key for even cooking, so don’t skip this step.
Sauté the mushrooms
Have 1 tablespoon of olive oil and 1 tablespoon of butter heat up over medium heat in a large skillet. Add the sliced wild mushrooms with a pinch of salt and pepper.
Keep cooking about 6–8 minutes till their juices are released and they turn golden brown. Stir in thyme and set aside.
Start the risotto base
In a heavy-bottomed pot (a Dutch oven works beautifully), warm the remaining olive oil and butter.
Add shallot and garlic, sautéing until softened and fragrant, about 2 minutes. Stir in Arborio rice, toasting it lightly until the edges look translucent, about 1–2 minutes.
Deglaze with wine
Pour and stir in the white wine till it’s mostly infused or absorbed. This adds that lovely tang and depth risotto is known for.
Slowly add the stock
Begin ladling in the warm stock, one ladleful at a time. Stir gently and often, letting each addition absorb first before you add more. Keep going with this same process for about 18 to 20 minutes till the rice is creamy yet still slightly al dente.
Add mushrooms and finish
When the rice is nearly done, stir in the sautéed mushrooms. Take the pot away from the heat, then stir in Parmesan and the final tablespoon of butter. Have a taste to know how you can adjust more with salt and pepper.
Truffle oil & garnish
Spoon the risotto into shallow bowls. Drizzle lightly with white truffle oil (a little goes a long way). Top with chopped parsley and, if you’d like, a few Parmesan shavings.
Tips for Serving
Use a wide, shallow bowl to showcase its creaminess.
Pair with a crisp white wine (like a chilled Chardonnay) to balance the richness.
For extra indulgence, top with a poached egg—the yolk blends beautifully into the risotto.
Variations
Vegan twist: Use vegetable stock, vegan butter, and nutritional yeast instead of Parmesan. Truffle oil adds the same indulgent finish.
Earthier depth: Add a splash of porcini mushroom broth along with the stock for an even deeper mushroom flavor.
What mushrooms are best for risotto?
Wild mushroom varieties bring depth that button mushrooms or white button mushrooms alone can’t achieve. Think porcini, chanterelles, or oyster mushrooms.
Even a mix of wild mushrooms creates complexity, giving risotto layers of flavor. If porcini aren’t in season, a combination of button mushrooms with a handful of dried porcini soaked in warm water works beautifully.
The mushrooms and truffle pairing is famous because they both share that rich, earthy umami note. Sauté the mushrooms over medium heat until golden, season with salt and pepper, and they’ll infuse the rice with their essence during the cooking process.
Why is truffle oil such a game-changer?
Truffle oil is one of those ingredients where a little goes a long way. The amount of truffle oil you use matters, just a drizzle at the end transforms risotto from comforting to decadent.
There’s a reason recipes often call for white truffle oil specifically: it’s delicate and aromatic, pairing beautifully with Parmesan cheese and truffle flavors without overwhelming them.
If you prefer stronger flavors, black truffle risotto made with black truffle shavings or a truffle purée has a more robust edge.
But whether you choose white truffle or black truffle, what matters most is balance. Too much truffle oil can mask the mushrooms instead of highlighting them.
What role does Parmesan play in mushroom risotto with truffle oil?
Parmesan is the finishing touch that pulls everything together. Stir in the Parmesan cheese at the end of cooking, and you’ll notice how it melts seamlessly into the rice, giving risotto richness and a creamy texture.
A risotto with wild mushrooms and Parmesan cheese and truffle oil becomes irresistible, nutty, savory, and perfectly rounded.
For the creamiest risotto, use freshly grated Parmesan rather than pre-shredded. The texture is smoother, and the flavor is sharper, elevating the dish from everyday comfort to restaurant-worthy indulgence.
Is Arborio rice the best choice for mushroom risotto?
Most risotto recipes call for arborio rice because its high starch content creates the creamy consistency we love.
Arborio rice works well, but carnaroli rice is often considered the recipe developer’s secret weapon. It holds its shape better and produces the creamiest risotto without becoming mushy.
The choice between arborio and carnaroli often comes down to availability. Either way, risotto rice with high starch content ensures that your risotto is creamy and satisfying while still finishing al dente.
Can you make this risotto ahead of time?
Risotto is best enjoyed fresh because of its creamy consistency. That said, you can prepare a mushroom risotto recipe slightly ahead by cooking it until just before al dente, spreading it out on a sheet pan to stop the cooking process, and then finishing it later with broth, Parmesan, and truffle oil.
Leftover risotto also has its charm. Shape it into small cakes and pan-fry until golden. It won’t be quite the same as a fresh truffle risotto recipe, but it’s a clever way to give risotto new life.
What wine pairs best with mushroom truffle risotto?
Since risotto is traditionally deglazed with white wine, it makes sense to serve the same type at the table.
Pinot Grigio or Sauvignon Blanc usually works best. Their acidity cuts through the richness of Parmesan cheese and truffle while complementing the earthiness of mushrooms.
Some also love this recipe with Champagne or sparkling wine, which adds a festive note. If you prefer red, go for a light Pinot Noir, it won’t overpower the delicate flavors of wild mushroom and truffle oil.
Is mushroom truffle risotto only a main course?
While risotto is often served as a main, it also makes an elegant side dish. A smaller portion of truffle mushroom risotto alongside roasted meats or grilled fish can elevate the whole meal.
Imagine risotto with wild mushrooms next to a roasted chicken, comforting, balanced, and indulgent.
This flexibility is part of why so many cooks love this recipe. It’s versatile, adaptable, and always delicious risotto whether you serve it solo or as part of a larger menu.
What are tips for making risotto like a pro?
Making risotto is about patience and rhythm. Here are a few essentials:
- Always use warm stock—cold liquid disrupts the cooking process.
- Stirring often, but not constantly, helps release starch while preventing sticking.
- Taste frequently. Risotto is creamy when it coats the spoon but each grain stays al dente.
- Finish with Parmesan cheese and truffle for that luxurious final note.
Once you make truffle risotto this way, you’ll see why many consider it the best truffle mushroom risotto they’ve ever had.
Can you customize the recipe?
Absolutely. You can make truffle risotto with porcini for depth, or add a truffle puree for extra intensity. Some cooks add a splash of cream, though traditionalists will tell you risotto is creamy without it.
For those who love mushrooms, combining button mushrooms with a mix of wild varieties creates balance. You can even finish with both black truffle and white truffle for an unforgettable experience. It’s all about making risotto fit your taste.
Final Thoughts
Mushroom truffle risotto is a dish that rewards care. From sautéing mushrooms until golden to stirring ladle by ladle, each step is an act of giving risotto the attention it deserves.
The result is Italian comfort food with a luxurious twist, creamy risotto finished with Parmesan cheese and truffle oil. It’s the kind of recipe that makes you slow down, savor, and enjoy every spoonful.
This website contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases (What’s This?).
